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Thai Beef Salad
Last night the vegetarians and cilantro-haters in my family were all
away, so I got to make something just for me. I don't participate much in this newsgroup, but I enjoyed this so much that I thought I should share it with you. Thai Beef Salad (Serves 4) 3 cloves garlic, chopped 4 cilantro (coriander) roots, chopped 1/2 tsp. black peppercorns 2 tbsp. oil 1 lb. sirloin steak 1 tbsp. oil 1 head green leaf or other lettuce, washed, torn into pieces 6 oz. cherry tomatoes, halved 3 oz. cucumber, sliced thin 4 scallions, cut into 1-inch lengths 1/2 cup chopped fresh cilantro (coriander leaves) Dressing 2 tbsp. nam pla (Thai fish sauce) 1 tbsp. soy sauce 2 tbsp. lime juice 1 tsp. chopped fresh red chile 2 tsp. brown sugar Combine the first 4 ingredients in a mortar and smoosh them into a paste with the pestle. Smear the steak with the paste, top and bottom. Make the dressing: Combine dressing ingredients and stir until sugar is dissolved. Sear the steak: Heat the 1 tbsp. oil in a heavy skillet over fairly high heat until smoking. Drop the steak in and leave it undisturbed for 3-4 minutes. There will be a fair amount of smoke, so turn on the exhaust fan or remove the batteries from your smoke detector till you're done :-) Turn the steak over and do the other side for another 3-4 minutes, then remove to a plate and let cool. What you're after is an almost burned outside and a warm, but raw or damn close to it, inside. Make the salad: Spread the lettuce, tomatoes, cucumber and scallions on one large plate or 4 individual-serving-sized ones. Slice the steak thinly and distribute on top of the salad. Sprinkle the chopped cilantro on top, then drizzle the dressing over that. Serve immediately. (I made ~ 1/2 recipe and it was definitely enough for two people, or in my case, one dinner and today's lunch!) -- Silvar Beitel |
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Thai Beef Salad
Silvar Beitel wrote:
> Last night the vegetarians and cilantro-haters in my family were all > away, so I got to make something just for me. I don't participate > much in this newsgroup, but I enjoyed this so much that I thought I > should share it with you. > > Thai Beef Salad (Serves 4) It sounds wonderful to me. I love cilantro and beef. Can you tell me what is actually in "nam pla" ? Is is made from fish or just called that for whatever reason? I can't do fish, but would hate to miss out on a necessary flavor? If it does contain fish, is there something similar I could substitute? |
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Thai Beef Salad
"Goomba38" > wrote in message
... > Can you tell me what is actually in "nam pla"? http://en.wikipedia.org/wiki/Fish_sauce |
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Thai Beef Salad
The Ranger wrote:
> "Goomba38" > wrote in message > ... >> Can you tell me what is actually in "nam pla"? > > http://en.wikipedia.org/wiki/Fish_sauce > > <sigh> well that sucks. Would hoison be a passable substitute, do you think? |
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Thai Beef Salad
On Apr 18, 1:59 pm, Goomba38 > wrote:
> Silvar Beitel wrote: > > Last night the vegetarians and cilantro-haters in my family were all > > away, so I got to make something just for me. I don't participate > > much in this newsgroup, but I enjoyed this so much that I thought I > > should share it with you. > > > Thai Beef Salad (Serves 4) > > It sounds wonderful to me. I love cilantro and beef. Can you tell me > what is actually in "nam pla" ? Is is made from fish or just called > that for whatever reason? I can't do fish, but would hate to miss out > on a necessary flavor? If it does contain fish, is there something > similar I could substitute? Sorry, it's definitely made from fish. This is a pretty neat explanation: http://www.thaifoodandtravel.com/fea...ishsauce1.html As far as substitutions are concerned, (and I realize I'm venturing onto dangerous ground with the purists here), you might consider Worcestershire sauce (although that also contains a bit of fish extracts), or perhaps just some salty beef bouillon. Whatever you can think of that would substitute for fermented anchovies should work :-) -- Silvar Beitel |
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Thai Beef Salad
Goomba38 > wrote in message
. .. > The Ranger wrote: >> "Goomba38" > wrote in message >> ... >>> Can you tell me what is actually in "nam pla"? >> >> http://en.wikipedia.org/wiki/Fish_sauce > <sigh> well that sucks. > Would hoison be a passable substitute, do you think? Uhm... I don't know. Steve W (or even Steve Pope) might though. |
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Thai Beef Salad
In article >,
Goomba38 > wrote: > The Ranger wrote: > > "Goomba38" > wrote in message > > ... > >> Can you tell me what is actually in "nam pla"? > > > > http://en.wikipedia.org/wiki/Fish_sauce > > > > > <sigh> well that sucks. > Would hoison be a passable substitute, do you think? No. If you can handle shrimp, then a bit of shrimp paste in a light soy sauce is somewhere in the right ballpark. If not, just use soy sauce (sparingly). |
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Thai Beef Salad
Goomba38 > wrote:
> The Ranger wrote: >> "Goomba38" > wrote in message >> ... >>> Can you tell me what is actually in "nam pla"? >> >> http://en.wikipedia.org/wiki/Fish_sauce >> > <sigh> well that sucks. > Would hoison be a passable substitute, do you think? There is no substitute for fish sauce, except maybe a pair of crusty 5-day old socks steeped in hot water. That would at least provide the aroma of fish sauce. Why can't you do fish [sauce]? It's really just fish juice, fermented. Vietnamese shrimp paste (AKA shrimp fry) would be the next best thing to fish sauce. -sw |
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Thai Beef Salad
In article >,
Sqwertz > wrote: > Goomba38 > wrote: > > > The Ranger wrote: > >> "Goomba38" > wrote in message > >> ... > >>> Can you tell me what is actually in "nam pla"? > >> > >> http://en.wikipedia.org/wiki/Fish_sauce > >> > > <sigh> well that sucks. > > Would hoison be a passable substitute, do you think? > > There is no substitute for fish sauce, except maybe a pair of crusty > 5-day old socks steeped in hot water. That would at least provide > the aroma of fish sauce. > > Why can't you do fish [sauce]? It's really just fish juice, > fermented. Allergies, I'm guessing. Miche -- Electricians do it in three phases |
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Thai Beef Salad
On Fri, 18 Apr 2008 14:12:03 -0400, Goomba38 >
wrote: >The Ranger wrote: >> "Goomba38" > wrote in message >> ... >>> Can you tell me what is actually in "nam pla"? >> >> http://en.wikipedia.org/wiki/Fish_sauce >> >> ><sigh> well that sucks. >Would hoison be a passable substitute, do you think? are you sure your allergies are severe enough to kick in from this? do you shy away from worcestershire as well? (not trying to be a wise guy here.) if you've eaten any vietnamese chow, you've surely encountered it before. your pal, blake |
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Thai Beef Salad
blake murphy > wrote:
> are you sure your allergies are severe enough to kick in from this? > do you shy away from worcestershire as well? (not trying to be a wise > guy here.) if you've eaten any vietnamese chow, you've surely > encountered it before. I would think that whatever the allergen in fish is would be denatured by the time it emerges as fish sauce. I used to be allergic to red shellfish, but I could always eat dried shrimp and fermented shrimp paste/sauces. Now I've beat the shellfish allergy almost completely by persistently building up a tolerance and making sure I eat some almost every week. Should I go a whole month without eating any sort of shellfish, I'd have to be careful not to eat too much. I can tell right away if I'm going to get a reaction since I catch a buzz on the first taste. -sw |
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Thai Beef Salad
blake murphy wrote:
> On Fri, 18 Apr 2008 14:12:03 -0400, Goomba38 > > wrote: > >> The Ranger wrote: >>> "Goomba38" > wrote in message >>> ... >>>> Can you tell me what is actually in "nam pla"? >>> http://en.wikipedia.org/wiki/Fish_sauce >>> >>> >> <sigh> well that sucks. >> Would hoison be a passable substitute, do you think? > > are you sure your allergies are severe enough to kick in from this? > do you shy away from worcestershire as well? (not trying to be a wise > guy here.) if you've eaten any vietnamese chow, you've surely > encountered it before. > > your pal, > blake You're right, and I don't shy away from Worcestershire but I don't use it often either. It is always very dilute in whatever it is going in. I ate classic Caesar salad at The Court of Two Sisters in New Orleans once. I first asked the waitress preparing it table side to skip the anchovies and she refused saying it wouldn't be a proper salad that they were known for. Admittedly I was a tad squeamish but was oblivious to their presence once prepared. I'm sort of glad she refused and I had no ill effects. I used to skeeve my father's oily anchovy sandwiches as a kid-bleck! He adored them. Half my family devours seafood with gusto and no ill effects but the other half is allergic. My brother's lips used to swell up good but I think he's actually outgrown it? My father would make all sorts of Italian seafood things and my mother, brother and I would just eat something else. |
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Thai Beef Salad
kilikini > wrote:
> Allan just recently developed an allergy to shellfish! What happens to you > with yours? With him, any place he scratches, he breaks out in huge hive > streaks, and they last for a couple of weeks. My lips and tongue would get itchy, hurt and hive, followed by a really nasty taste in the mouth, then upheaval. Throat would burn like crazy. That's when I learned to start eating shellfish slowly. Take one small bite (1 square cm) and wait 3 minutes before proceeding with any more. I'd get a really nice mellow buzz with only a small bite if I was going to have a reaction. Now that I'm desensitized by eating larger and larger portions (1 gram for a few weeks, then a half a shrimp, then whole shrimp, then as much as you want). I now only occasionally feel it after large portions when I take a dump - a slight burning ring of fire. It's those mucous membranes that are the most sensitive to it. ObFood: I've got a big Crock Pot full of beans simmering away. I've never done them in the CP. Rehydrated pintos, onions, bacon, ketchup, worcestershire, tomato paste, can of diced tomatoes, garlic, mustard powder, fresh ground mora-chipotle, Matouk's habanero sauce, BBQ sauce, liquid smoke, cumin, brown sugar, salt. -sw |
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Thai Beef Salad
In article >,
"kilikini" > wrote: > Sqwertz wrote: > > blake murphy > wrote: > > > >> are you sure your allergies are severe enough to kick in from this? > >> do you shy away from worcestershire as well? (not trying to be a > >> wise guy here.) if you've eaten any vietnamese chow, you've surely > >> encountered it before. > > > > I would think that whatever the allergen in fish is would be > > denatured by the time it emerges as fish sauce. > > > > I used to be allergic to red shellfish, but I could always eat dried > > shrimp and fermented shrimp paste/sauces. Now I've beat the > > shellfish allergy almost completely by persistently building up a > > tolerance and making sure I eat some almost every week. > > > > Should I go a whole month without eating any sort of shellfish, I'd > > have to be careful not to eat too much. I can tell right away if > > I'm going to get a reaction since I catch a buzz on the first taste. > > > > -sw > > Allan just recently developed an allergy to shellfish! What happens to you > with yours? With him, any place he scratches, he breaks out in huge hive > streaks, and they last for a couple of weeks. > > kili Just in case you may have heart problems. Note Shellfish because when it coursing through your veins ....Not Good. I know. Bill -- Garden in shade zone 5 S Jersey USA |
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Thai Beef Salad
Bill wrote:
> Just in case you may have heart problems. Note Shellfish because when > it coursing through your veins ....Not Good. > > I know. > > Bill I'm trying to understand what you're saying here? Which heart problems are you saying a shellfish allergy affects? Can you explain further, please? |
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Thai Beef Salad
Goomba38 > wrote:
> Bill wrote: > >> Just in case you may have heart problems. Note Shellfish because when >> it coursing through your veins ....Not Good. >> >> I know. > > I'm trying to understand what you're saying here? Which heart problems > are you saying a shellfish allergy affects? > Can you explain further, please? I would guess he's referring to cholesterol. There's will always be one person in the thread who will rain on the parade. Heck, you can't even mention that you like water without getting a lecture on the health hazards of water. -sw |
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Thai Beef Salad
Sqwertz wrote:
> Goomba38 > wrote: > >> Bill wrote: >> >>> Just in case you may have heart problems. Note Shellfish because when >>> it coursing through your veins ....Not Good. >>> >>> I know. >> I'm trying to understand what you're saying here? Which heart problems >> are you saying a shellfish allergy affects? >> Can you explain further, please? > > I would guess he's referring to cholesterol. > > There's will always be one person in the thread who will rain on the > parade. Heck, you can't even mention that you like water without > getting a lecture on the health hazards of water. > > -sw <slaps head> Cholesterol! Geez. I thought he was trying to make some correlation between allergies and the heart? |
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Thai Beef Salad
On Sat, 19 Apr 2008 14:27:26 -0400, Goomba38 >
wrote: >blake murphy wrote: >> On Fri, 18 Apr 2008 14:12:03 -0400, Goomba38 > >> wrote: >> >>> The Ranger wrote: >>>> "Goomba38" > wrote in message >>>> ... >>>>> Can you tell me what is actually in "nam pla"? >>>> http://en.wikipedia.org/wiki/Fish_sauce >>>> >>>> >>> <sigh> well that sucks. >>> Would hoison be a passable substitute, do you think? >> >> are you sure your allergies are severe enough to kick in from this? >> do you shy away from worcestershire as well? (not trying to be a wise >> guy here.) if you've eaten any vietnamese chow, you've surely >> encountered it before. >> >> your pal, >> blake > >You're right, and I don't shy away from Worcestershire but I don't use >it often either. It is always very dilute in whatever it is going in. > >I ate classic Caesar salad at The Court of Two Sisters in New Orleans >once. I first asked the waitress preparing it table side to skip the >anchovies and she refused saying it wouldn't be a proper salad that they >were known for. Admittedly I was a tad squeamish but was oblivious to >their presence once prepared. I'm sort of glad she refused and I had no >ill effects. I used to skeeve my father's oily anchovy sandwiches as a >kid-bleck! He adored them. > Half my family devours seafood with gusto and no ill effects but the >other half is allergic. My brother's lips used to swell up good but I >think he's actually outgrown it? My father would make all sorts of >Italian seafood things and my mother, brother and I would just eat >something else. then maybe you could try a little nam pla and see what happens. more anchovies than in worcestershire, but maybe steve's onto something with the 'denatured' thing. have you tried googling on the subject? your pal, blake |
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